Mehdi Akbari

The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

Mehdi Akbari, Mohammad Hadi Eskandari, Mehrdad Niakosari et al. · International Dairy Journal · 2016 · 119 citations

Food Chemistry, Nutrition, Sensory Attributes +7

Recent advances in microbial transglutaminase biosynthesis and its application in the food industry

Mehdi Akbari, Seyed Hadi Razavi, Marek Kieliszek · Trends in Food Science & Technology · 2021 · 112 citations

Biosynthesis, Engineering, Biotransformation +8

Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity

Mehdi Akbari, Seyed Hadi Razavi, Faramarz Khodaiyan et al. · LWT · 2023 · 40 citations · Full text

Food Chemistry, Bioenergy, Food Fermentation +10

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Elahe Azmoon, Farzad Saberi, Fatemeh Kouhsari et al. · Foods · 2021 · 32 citations · Full text

Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains

Mahshad Nasabi, B. Naderi, Mehdi Akbari et al. · LWT · 2021 · 22 citations

Materials Science, Materials Engineering, Wafer Batter +10